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03-08-2015 10:16 PM
03-08-2015 10:36 PM
I just cook on the stove, buy the cheaper cut , looking for the leanest. It should be tender no matter which cut you buy, better to cook low and longer, about 3 hours . If done early it will keep well, I them take it out, keep warm in the oven and do the veggies. As of yet I have never had a tough corned beef, also make sure you cut it across the grain. Tries pressure cooker once, yuck, much too salty.
03-08-2015 10:40 PM
""flat"" makes the best-looking slices.
03-08-2015 10:54 PM
03-08-2015 11:27 PM
03-08-2015 11:35 PM
I'm going to try the beer this year. I usually use the slow cooker.
03-08-2015 11:44 PM
On 3/8/2015 ROMARY 1 said:I'm going to try the beer this year. I usually use the slow cooker.
I highly recommend the beer. I also use beer when I cook a ham. Delicious!
03-09-2015 12:17 AM
I buy flat cut. I usually put two in a large pot, cover with water, add the spices and boil very slow for several hours. Then I add fresh cabbage and new potatoes. Serve mine with horseradish. Leftovers are for Reubans the next day. Yum Yum.
Beckyblu
03-09-2015 12:43 AM
p.s. And yes, I'm going to cook two together. Tired of only one quickly disappearing in no time at all!
03-09-2015 08:38 AM
I tend to buy the flat cut for appearance only.
Cooking long enough is the key, and as others said cut against the grain. I usually cut at a 45 degree angle so you have a larger piece of meat.
I smoke mine on the grill so I don't season it at all, but I used to cook them in chicken broth along with the seasonings they come with. I put those in a tea ball. Slow cooked it and then foiled it to keep warm while I cooked the cabbage and other veggies in the liquid from the corned beef.
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